[Cliche fall food issue] - We went apple picking this weekend and have a glut of apples! My kids love apples, but don't like the texture of cooked fruit. (No fruit pie, no muffins with discernible chunks of fruit in them...) I was considering trying to make an apple cake along the lines of this pear cake recipe in the NY times today (http://cooking.nytimes...), but was unsure what the texture of grated apples will be in the finished product.
Does anyone have any thoughts about what the texture of cooked apples would be? Would they melt down, or stay distinct? What if I shredded and then cooked down the apples before adding them to the batter? Let me know what you think! Thanks.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)